We all have that go-to chocolate chip cookie recipe…the one we whip out last minute when we remember we’re supposed to bring dessert to a friend’s baby shower. It’s that recipe that just always works, and everyone seems to love it, despite the fact it’s just a chocolate chip cookie. Well this is my go-to recipe, but it’s not just a chocolate chip cookie.
Hello Chocolate Chip Almond Extract Cookies, a.k.a. my very favorite chocolate chip cookie recipe out there.
I was first introduced to these cookies when I was younger and my mom started making them for us after school. Mmmm hmmmm. My mom’s the best. These cookies are also the best. They’re dense, crumbly, chewy and soft all in one bite. At first it just seems like a regular old chocolate chip cookie, but then you taste that little burst of almond extract and you think dang these cookies are good.
Now, a note on almond extract. Not all extracts are equal. Truly, it’s worth the splurge to get a good quality almond (or vanilla for that matter) extract. I love the brand Rodelle. Their products are all 100% pure, and imported from Madagascar.
While we’re on the subject of almond (and vanilla) extract, I have an honest question for you. Is it humanly possible to unscrew the lid of an almond or vanilla extract bottle and not shove it under your nose to smell it before adding it to your recipe? I don’t think I’ve ever been able to do it. That stuff just smells so insanely good! And then you put a drop on your finger to lick it off and you’re quickly reminded why we bake it into cookies instead of drinking it straight. If you don’t know what I’m talking about, go lick some off your finger. You’ll learn. 😉
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3/4 cup butter
- 2 eggs
- 2 tsp. pure almond extract
- 3 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- Large Ghirardelli milk chocolate chips, as many as desired (see notes)
- Preheat oven to 350 degrees.
- In a standing mixer, combine sugar, brown sugar and butter. Cream until completely incorporated.
- Add the eggs and almond extract. Mix until barely incorporated.
- Add flour, baking soda and salt. Mix until a dough forms, but don't over mix or the cookies will be tough.
- Gently fold in the chocolate chips.
- Roll into balls and place on a baking sheet covered with parchment paper. (I've tried using a baker's mat and they never cook as well).
- Bake for 7-9 minutes, or until the edges begin to turn golden brown.
*Any chocolate chips will work, however we highly recommend using Ghirardelli's "Premium Baking Chips," milk chocolate. SO YUMMY!
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I didn’t know you could bake on wax paper. Learn something new everyday. And these cookies are making me hungry! lol But what cookie doesn’t?
Cori, I’m glad you said something about the wax paper…I meant to put parchment paper! I’ll go in and change that. Wax paper isn’t meant for high heat and could melt in the oven. Sorry about the mixup! Hope you like the recipe!
You use the good chocolate chips. Yeah
Yup, you know what’s up! Those chocolate chips are the BEST 🙂
Love anything with the almond flavor in it, this is a great idea!
Thanks Dina! We love our almond extract.
These would be super simple for a cookie exchange. Yum, I love almond cookies and this takes the guess work out. I’ve pinned them for later.
Leslie, thanks for pinning! And yes, they’d be great for a cookie exchange! Your friends would thank you 😉
I use vanilla extract when I bake but I’ve never tried almond. This sounds really good. I’ll have to try some of this. Thanks for the idea.
Dia, give it a try next time you make cookies. It makes them super yummy! Let us know what you think 🙂
Home made cookies, my favorite.
Nothin beats homemade!
I am loving this recipe! I live for chocolate chip cookies, they are just one of my weaknesses and I LOVE almond extract, it just has the best flavour! The combination sounds devine!
La Belle Sirene
Thanks Courtney! I love your enthusiasm for cookies and almond extract…you know what’s it all about! We’re right there with ya 🙂
I’m pretty pathetic at baking, but this inspires me to give it a go! Does it have to be almond extract if I have none. I have everything else in the ingredients but only have coconut extract in the house…would that work?
Anne, try it and see! The taste will definitely change, but it could be really yummy with coconut. We LOVE the taste of the almond…it adds such a delicious flavor to basic cookies. Next time you’re at the store, grab some:) Happy baking!!! GOOD LUCK:)
Yum! I love having recipes like this to do with the kids! Problem is they always get eaten so quickly! Keep these yummy recipes coming! 🙂
Ha ha…so true! These cookies are best the day they’re made, so it’s a win-win for everyone. Gotta eat them up!
Gorgeous as always! These cookies if you begin to try on one just will not stop 🙂
Thanks Klauss! And it’s so true…dangerously addictive 😉
And now I’m hungry! These sound delicious!
Amber, happy baking! Hope you love these as much as we do.
I LOVE a good chocolate chip cookie and these look amazing!
These looks so YUM!
These look so delicious! Chocolate and almond can’t be beat!
These look so yummy! Almond extract adds such a delicious flavor to anything!
This looks so amazing! I’m going to have to try this out for myself.
Danielle, watch out…they’re addicting! Happy baking:)
It’s amazing how everyone has a different way of making chocolate chip cookies. This one looks really good, I’d love to try it!
Amy, just our twist on an old classic! Hope you love it. Happy baking!
I haven’t made cookies in a long time! These look soooo good!
It’s always nice to make a batch of homemade cookies, especially if you haven’t in awhile. Hope you like the recipe!
This is a great idea for those who really love cookies. But I have a question, the chocolate chips won’t melt while baking right? And is chilling not necessary for this kind of cookie? Sorry I’m just new at baking thingy. I Love Your Recipe by the way. 🙂
Hi Sherome! Great questions. The chocolate chips melt slightly, but they will harden again once the cookies have cooled. And nope, you don’t need to chill the dough! Hope they turn out for you 🙂
Hey Am I good to add vanilla to the recipe? If so please let me know ASAP. For I have a craving of vanilla with it. Thank you so much.:-) XD
I’ve never made these cookies with vanilla, but I’m sure you could add some if you wanted. The almond extract is fairly strong, so it may mask the vanilla, but give it a go and see how it turns out! And let us know, we’d love to hear if you like it with the vanilla 🙂
Thanks for sharing this recipe! Every other cookie recipe I see calls for a ton of butter or oil and sugar. This recipe doesn’t. Our arteries thank you. : )
I was specifically looking for almond extract chocolate chip cookies. I’m glad to have found this. I will follow your page.
Thanks for following! Glad you liked the recipe 🙂
I just made these! They are DELICIOUS! I was happy to find a recipe that doesn’t have a ton of butter and sugar. These taste just as good as cookies that are loaded with butter. They are THICK just delicious. I added a tiny bit more almond extract because I love it.
I didn’t have any Ghirardelli chocolate chips. I think they would have complimented the recipe more than the chips I did use. Next time. : )
Thanks for this recipe. I’m glad to have found it. These are my favorite!
So glad you liked them! They’re definitely a go-to for us when it comes to cookies 🙂